Sweetener having an improved sucrose-like taste and process for the preparation thereof and use thereof

Abstract

Sweetener having an improved sucrose-like taste and process for the preparation thereof and use thereof. A sweetener having improved sucrose-like taste which contains at least one synthetic sweetener or a mixture of different artificial sweeteners and at least one deoxysugar, in particular rhamnose or fucose. A process for the preparation of this sweetener and use thereof for the production of artificial sweeteners for table use, for sweetening foods and for improving flavor development in foods

What is claimed is:  
     
       1. A method for modifying the taste profile of a taste-unmodified, acesulfame K-containing sweetener composition, so that the resulting modified sweetener composition more closely resembles the taste profile of sucrose, said method comprising, modifying said unmodified, acesulfame K-containing sweetener composition by adding an amount of rhamnose to said unmodified, acesulfame K-containing sweetener composition, which amount is sufficient to cause the taste profile imparted by acesulfame K to more closely resemble the taste profile of sucrose, and obtaining thereby said modified sweetener composition and from {fraction (1/1000)} part by weight to 1000 parts by weight of rhamnose is added per part by weight of taste-unmodified sweetener composition. 
     
     
       2. A method as claimed in claim  1 , wherein said taste-unmodified sweetener composition comprises acesulfame K and a second sweetener comprising aspartame. 
     
     
       3. A method as claimed in claim  1 , wherein said taste-unmodified sweetener composition comprises acesulfame K and a second sweetener comprising sodium cyclamate. 
     
     
       4. A method as claimed in claim  1 , wherein the amount of rhamnose added to each part by weight of taste-unmodified sweetener composition ranges from {fraction (1/10)} part to 10 parts by weight. 
     
     
       5. A method as claimed in claim  1 , wherein the resulting sweetener composition is a dry product. 
     
     
       6. A method as claimed in claim  1 , wherein the resulting sweetener composition comprises an aqueous solution. 
     
     
       7. A method as claimed in claim  6 , wherein said aqueous solution is spray dried. 
     
     
       8. A method as claimed in claim  1 , wherein the resulting sweetener composition comprises the acesulfame K and the rhamnose in pulverulent form. 
     
     
       9. A method as claimed in claim  1 , wherein the taste profile of the taste-unmodified, acesulfame K-containing sweetener composition is modified by causing said profile to be fuller, more persistent, or essentially free of bitter aftertaste. 
     
     
       10. A method for modifying the taste profile of a taste-unmodified, acesulfame K-containing sweetener composition, so that the resulting modified sweetener composition has a harmonious and full bodied sweetness which is comparable to sucrose, said method comprising: 
       modifying said unmodified, acesulfame K-containing sweetener composition by adding an amount of rhamnose to said unmodified, acesulfame K-containing sweetener composition, which amount is sufficient to cause the taste profile imparted by acesulfame K to more approximately resemble the taste profile of sucrose, and obtaining thereby said modified sweetener composition and from {fraction (1/1000)} part by weight to 1000 parts by weight of rhamnose is added per part by weight of taste-unmodified sweetener composition.  
     
     
       11. The method as claimed in claim  10 , wherein the amount of rhamnose added to each part by weight of taste-unmodified sweetener composition ranges from {fraction (1/10)} part to 10 parts by weight.